Chicken Noodle Soup

Ingredients:

olive oil.

1/2 large sweet onion,

4 carrots diced or sliced

3 stalks of celery

3 cloves of chopped garlic

6 cups chicken stock

3  boneless skinless chicken breast  cut in small strips

1 shredded zucchini

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon basil

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt plus more to taste

1/4 teaspoon pepper to taste

gluten free noodles

chopped parsley.

Directions:

In soup pot, sauté onion, celery, carrots and garlic in olive oil.

Add chicken stock, boneless skinless chicken breast, shredded zucchini, thyme, sage, basil, cayenne pepper, salt & pepper.  Add water, if needed, to bring to level needed in pot.

Bring to a boil.

Add noodles and cook for the duration of the noodle directions.

Add chopped parsley.

Serve with crackers 

GF Double Chocolate Walnut Brownies

Today I was browsing gluten free sites and blogs when I rediscovered The Gluten Free Doctor.  His blog is so full of information I could spend weeks reading as he provides so much information on the digestive system and various problems that relate.  What really got my attention today was the Double Chocolate Chip Brownies recipe that he featured from Elana's Pantry.  I have come across many GF brownie recipes, but haven't been inspired to whip out a batch as I was today.  I had everything on hand, and being able to find ingredients easily or already having ingredients on hand is one of my criteria  for keeping a recipe to try.  I didn't modify this recipe and it was a HIT with my whole family, of which I am the only one living a gluten free life.  All of my recipes that I have shared so far are recipes I have modified to fit the gluten and diary free lifestyle, this is the first one I haven't modified and REALLY wanted to share with others.

Gluten Free Recipe: Double Chocolate Walnut Brownies

 

Ingredients:

½ cup dark chocolate chips 73% cacao
¼ cup coconut flour
½ tsp celtic sea salt
½ teaspoon baking soda
2 eggs
½ cup agave nectar
¼ cup grapeseed oil
1 tablespoon vanilla extract¼ cup chopped walnuts or pecans
⅓ cup dark chocolate chips 73% cacao

Directions:

1. Place ½ cup chocolate chips in Food Processor and pulse until the consistency of coarse sand
2. Pulse in coconut flour, salt and baking soda until combined
3. Pulse in eggs, agave, grapeseed oil and vanilla
4. Pour batter into a greased 8x8 pyrex dish
5. Sprinkle walnuts and remaining chocolate chips over batter
6. Bake at 350° for 25-30 minutes
7. Cool and serve

GF Lemon Ginger Marinated Chicken

Zest from 1 lemon 

1 lemon, juiced (about ¼ cup; use same lemon
     as above)
2 tablespoons Tamari Sauce (gluten-free soy sauce)
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
2 tablespoon toasted sesame oil
5-6 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil

8–12 pieces chicken (bone in or boneless)

Additional lemon, sliced thin for serving

1. Remove zest from lemon with a citrus zester, microplane or grater. If you don’t have these tools, use a vegetable peeler to carefully remove the zest. Cut the zest into small pieces.

2. Squeeze lemon juice into a bowl with the zest. Add soy sauce substitute, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.

3. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.

4. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked (internal temperature of 165 degrees).

Served in this picture with coconut brown rice and green beans broiled with olive oil, salt and pepper.

Bombay Chicken

3 T grape seed oil (can use butter or oil of choice)

3 boneless chicken breasts

1/2 cup onion 

1/2 teaspoon garlic

1/2 tsp salt

2 T fresh ginger root, minced

1/8 tsp chili powder

1/8 tsp cayenne

1/2 tsp curry powder (this ingredient is optional for curry haters/curry lovers may want to kick it up)

1 – 1 ½  C gluten free chicken broth

1/3 C coconut milk  (I use Trader Joe's - no additives)

2-3 tsp arrowroot

cooked rice or use coconut rice

Garnish

2 green onions, chopped

1/4 C chopped cashews or almonds (optional)

1/3 C shredded unsweetened coconut (I use Bob's Red Mill)

DIRECTIONS:

Prepare your chicken- cut into one to two inch pieces.

In a heavy, deep frying pan, melt the oil over med heat.  Brown the chicken on both sides. If using the 2 inch pieces, it will take about 3 minutes per side. Make sure there is space around each piece of chicken for it to brown right.  Remove chicken from pan, but reserve the oil.

Cook the onion for about 3 minutes; add garlic and stir for 1 minute.

Return chicken to pan and add chicken broth, salt, ginger, chili powder, cayenne and curry. Stir to combine. Cover and simmer for about 15 minutes. Reduce heat to low (if not there already) and cook until chicken is tender when pierced with a fork.

In a small measuring cup, mix milk and arrowroot. Slowly wisk into chicken mixture. Bring the mixture to a boil and thicken the sauce.  Serve with coconut rice and garnish.

3-5 servings

Cilantro Dressing

1 cup fresh cilantro leaves, rinsed and packed

3 tbsps fresh lime juice
1 lime, grated zest of
1 tbsp rice wine vinegar
1 cup coconut milk
1 tbsp organic sugar
2 tbsps grapeseed oil (or light tasting favorite)
sea salt to taste
chili pepper flakes to taste

Combine the cilantro, lime juice, lime zest, vinegar, coconut milk, sugar, oil, salt, and chili paste or flakes (optional) in a blender. Blend the ingredients together well. Refrigerate.

Makes about 2 cups of dressing.

Shrimp Jambalaya

Makes 8 Servings  Time:  About 1 hour

This can be made with chicken as well.

3 T        extra-virgin olive oil

2C         sliced onion

2 C        diced bell pepper, preferably red or yellow

             Salt and freshly ground black pepper to taste

2 T        Minced Garlic

½ tsp.   cayenne or to taste

2 tsp     fresh thyme leaves, several sprigs of thyme or 1 tsp dried thyme

2 C        peeled, seeded and chopped tomatoes (canned are fine; drain first)

            GF Chicken, beef, vegetable or shrimp stock or water

2 C        Cooked Coconut Brown Rice  

2 lbs.     shrimp, peeled (and deveined , if you like) and cut into pieces if very large

             Minced fresh parsley or cilantro leaves for garnish

1.                Place the olive oil in a medium-to-large casserole and turn the heat to medium-high.  Add the onion and bell pepper, sprinkle with salt and pepper, and cook, stirring occasionally, until the onions softens and just begins to brown, about 10 minutes.  

2.                Sitr in the garlic, cayenne, and thyme, and stir for about 30 seconds.  Add the tomatoes and turn the heat to medium-high.  Cook, stirring, for 5 minutes, or until the tomatoes begin to break up.

3.                Stir in the coconut brown rice and shrimp then enough stock to just nearly cover the rice.  Bring to a boil and cook, uncovered, stirring occastionally, until the shrimp is warmed through and pink if using raw shrimp.  Raise the heat if necessary to cook off the remaining liquid.  Garnish and serve.

Coconut Brown Rice

This recipe can be multiplied by 2,3,4.

1 tsp coconut oil
½ C Lite Unsweetened (no preservative) coconut milk
½ C Water
Salt to taste (about 1/4 tsp)
1 C Brown Short Grained Rice

Prior to opening the can of coconut milk, shake very well.



In a medium sauce pain, heat coconut oil then sauté rinsed rice.  Once rice is translucent pour in coconut milk, water and salt.



Bring to a boil, reduce heat to medium-low and simmer, covered, for about 50 minutes.